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MX2022004161A - Solid baking additive. - Google Patents

Solid baking additive.

Info

Publication number
MX2022004161A
MX2022004161A MX2022004161A MX2022004161A MX2022004161A MX 2022004161 A MX2022004161 A MX 2022004161A MX 2022004161 A MX2022004161 A MX 2022004161A MX 2022004161 A MX2022004161 A MX 2022004161A MX 2022004161 A MX2022004161 A MX 2022004161A
Authority
MX
Mexico
Prior art keywords
baking additive
solid baking
solid
additive
baking
Prior art date
Application number
MX2022004161A
Other languages
Spanish (es)
Inventor
Erik Schmidt Marcussen
Original Assignee
Novozymes As
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Novozymes As filed Critical Novozymes As
Publication of MX2022004161A publication Critical patent/MX2022004161A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Ceramic Products (AREA)
  • Glass Compositions (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)

Abstract

The invention provides a solid baking additive both baking enzymes and baker's yeast in a homogenous co-formulated form, which exhibit excellent enzyme stability.
MX2022004161A 2019-10-11 2020-10-09 Solid baking additive. MX2022004161A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP19202729 2019-10-11
PCT/EP2020/078401 WO2021069656A1 (en) 2019-10-11 2020-10-09 Solid baking additive

Publications (1)

Publication Number Publication Date
MX2022004161A true MX2022004161A (en) 2022-05-02

Family

ID=68280841

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022004161A MX2022004161A (en) 2019-10-11 2020-10-09 Solid baking additive.

Country Status (6)

Country Link
US (1) US20240099316A1 (en)
EP (1) EP4040972A1 (en)
CN (1) CN114727610A (en)
IL (1) IL291990A (en)
MX (1) MX2022004161A (en)
WO (1) WO2021069656A1 (en)

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3320654C2 (en) * 1983-06-08 1985-06-05 Schill & Seilacher (GmbH & Co), 2000 Hamburg Process for the production of active dry yeast with improved stability
FR2617459B1 (en) * 1987-06-30 1990-03-02 Pelletier Rene PROCESS FOR THE CONDITIONING OF ADDITIVES AND YEAST OF BAKING
FR2640851B1 (en) * 1988-12-23 1991-07-19 3P Sa
ATE151948T1 (en) * 1993-03-31 1997-05-15 Gist Brocades Nv YEAST FORMULATION FOR PRODUCING BAKED PRODUCTS
EP1090553A3 (en) * 1993-12-24 2001-04-18 Dsm N.V. Dry yeast compositions
US20030190399A1 (en) * 2000-09-28 2003-10-09 Schooneveld-Bergmans Margot Elisabeth Francoise Liquid bread improving compositions
IL164349A0 (en) * 2002-04-25 2005-12-18 Dsm Ip Assets Bv Dry yeast composition
AR049533A1 (en) * 2004-06-29 2006-08-09 Puratos Nv PACKAGED PRODUCT FOR THE PLANNING INDUSTRY OF A POWDER COMPOSITION
EP2801257A1 (en) * 2013-05-10 2014-11-12 Casteggio Lieviti S.r.l. Leavening preparation comprising a stabilized enzymatic mixture
AU2017221289A1 (en) * 2016-02-19 2018-08-30 Basf Se Baking lipases
CN108294291B (en) * 2017-01-11 2021-08-24 统一企业股份有限公司 Baking syrup and method of making the same
MX2020002165A (en) * 2017-08-29 2020-08-13 Novozymes As Baker's yeast expressing anti-staling/freshness amylases.

Also Published As

Publication number Publication date
EP4040972A1 (en) 2022-08-17
IL291990A (en) 2022-06-01
WO2021069656A1 (en) 2021-04-15
CN114727610A (en) 2022-07-08
US20240099316A1 (en) 2024-03-28

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